Cherry Soup

Cherry Soup

 1/2           cup  frozen unsweetened tart cherries
 1/2           cup  frozen dark sweet cherries

1 cup custard-style cherry yogurt
1 cup sour cream
1 cup heavy cream
1/2 cup dried tart cherries
1 tablespoon grenadine
1 tablespoon granulated sugar – or to taste
1/4 teaspoon ground nutmeg

Thaw tart and sweet cherries, reserving their juice. In an electric blender or food processor container, purée tart and sweet cherries with juice until smooth. Set aside.

In a large mixing bowl, combine yogurt, sour cream, heavy cream and dried cherries; mix well. Add puréed cherries, grenadine, sugar and nutmeg; mix well. Let chill 1 to 2 hours to blend flavors. Serve chilled.

Serving size: 1/2 cup

“Delicately favored, this cold soup goes well with main course salads.”